Best Filet Of Beef With Blue Cheese Ravioli Recipes

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GRILLED FILET WITH BLUE CHEESE BUTTER



Grilled Filet with Blue Cheese Butter image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

1 stick unsalted butter, slightly softened
1/4 cup crumbled Cabrales blue cheese
2 teaspoons finely chopped fresh thyme
Salt and freshly cracked black pepper
4 (1 1/2-inch thick) filet mignons
Canola oil, as needed
1 teaspoon coarsely cracked black pepper

Steps:

  • Preheat a grill to high heat.
  • Combine the butter, cheese, and thyme in a bowl and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes.
  • Brush the steaks with some canola oil, then season them with salt and cracked black pepper. Grill until the meat chars on both sides and is cooked to a medium-rare doneness. Transfer the steaks to a platter, top them with some of the butter and let them rest for 5 minutes before serving.

PETITE FILET WITH GORGONZOLA AND PORCINI MUSHROOM SAUCE



Petite Filet with Gorgonzola and Porcini Mushroom Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 1 serving

Number Of Ingredients 14

1 (4 to 6-ounce) petite filet of beef
Pinch salt
Pinch freshly ground black pepper
3 tablespoons olive oil
3 tablespoons olive oil
1/4-pound (about 1 cup) dried porcini mushrooms, soaked and strained
1 shallot, sliced (about 2 tablespoons)
1 teaspoon chopped fresh thyme leaves
1/4 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces (about 3 tablespoons) Gorgonzola
1/2 cup mayonnaise
1 teaspoon Dijon mustard

Steps:

  • Preheat the oven to 350 degrees F.
  • Sprinkle both sides of the beef with salt and pepper. Heat the olive oil in an oven-safe medium skillet over high heat. When the oil is hot, carefully place the filet in the pan. Cook until browned on both sides, about 3 to 4 minutes a side. Transfer the steak to the oven and bake until a meat thermometer reads 130 degrees F. for medium-rare, about 5 to 6 minutes. Remove the beef from the oven and let rest for 5 minutes.
  • Heat the olive oil in a medium skillet over medium heat. Add the mushrooms and the shallots and cook until golden brown and tender, about 5 minutes. Add the thyme, white wine, salt, and pepper and continue to cook until all of the liquid has evaporated, about 5 more minutes.
  • Meanwhile, put the Gorgonzola, mayonnaise, and mustard in a food processor and combine until smooth. Transfer the Gorgonzola mixture to the skillet with mushrooms and shallots. Gently stir the cheese mixture into the mushroom mixture.
  • Slice the beef and serve topped with a dollop of the cheese sauce. Reserve leftover sauce for another use.

FILET OF BEEF



Filet of Beef image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 4

1 whole filet of beef (4 to 5 pounds), trimmed and tied
2 tablespoons unsalted butter at room temperature
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper

Steps:

  • Preheat the oven to 500 degrees F.
  • Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
  • Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

FILET OF BEEF WITH MUSHROOMS AND BLUE CHEESE



Filet of Beef with Mushrooms and Blue Cheese image

Ina Garten's filet of beef is ideal for the holidays: It's foolproof - and guaranteed to impress!

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

2 1/2 pounds beef tenderloin, trimmed and tied
7 tablespoons unsalted butter, at room temperature, divided
Kosher salt and freshly ground black pepper
3/4 cup chopped shallots (3 large)
14 ounces mushrooms, such as cremini and/or shiitakes, stems discarded and caps sliced 1/4 inch thick
1/2 cup ruby Port wine, such as Sandeman
3/4 cup crème fraîche
3 ounces Roquefort or other strong blue cheese, crumbled
1 tablespoon minced fresh parsley

Steps:

  • Preheat the oven to 500˚. Line a sheet pan with aluminum foil.
  • Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120˚) and 30 minutes for medium rare (125˚). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes.
  • Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) sauté pan. Add the shallots and sauté over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and sauté, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crème fraîche and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.)
  • Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.

BEEF AND BLUE CHEESE CROSTINI



Beef and Blue Cheese Crostini image

These little gems are easy, impressive and delicious. They are ridiculously easy and inexpensive to make. Seriously, you will look like a total rock star when you serve these! -Mandy Rivers, Lexington, South Carolina

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 3 dozen.

Number Of Ingredients 10

1 French bread baguette (10-1/2 ounces)
Cooking spray
1/2 teaspoon coarsely ground pepper
1/2 cup reduced-fat sour cream
2 tablespoons minced chives
1 tablespoon horseradish
1/4 teaspoon salt
1-1/4 pounds shaved deli roast beef
1/3 cup crumbled blue cheese
Additional minced chives

Steps:

  • Preheat oven to 400°. Cut baguette into 36 slices. Place on ungreased baking sheets. Spritz with cooking spray. Sprinkle with pepper. Bake until lightly browned, 4-6 minutes., Meanwhile, in a small bowl, combine sour cream, chives, horseradish and salt. Top toasts with beef; dollop with sour cream mixture. Sprinkle with cheese and additional chives.

Nutrition Facts : Calories 48 calories, Fat 1g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 176mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

BEEF FILET WITH BLUE CHEESE SAUCE



Beef Filet With Blue Cheese Sauce image

Make and share this Beef Filet With Blue Cheese Sauce recipe from Food.com.

Provided by SEvans

Categories     < 4 Hours

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 11

4 1/2 inches thick beef tenderloin
garlic powder
pepper
1 tablespoon oil
2 finely chopped shallots
1/3 cup red wine
2 cups beef stock (reduced to 1/2 cup)
1/3 cup heavy cream
1/2 cup blue cheese
4 tablespoons butter
salt & pepper

Steps:

  • Two hours before cooking - rub a little oil on each tenderloin - sprinkle with Garlic Powder and pepper both sides.
  • Loosely wrap in plastic and refrigerate for one hour.
  • One hour before cooking remove from refrigerator and bring to room temperature.
  • rub a little more oil on each filet.
  • Heat a non stick skillet until water beads (quite hot). Sear the filets for ONE minute on each side.
  • remove immediately from pan and set on wire rack to cool for 30 minutes.
  • In the same skillet - on medium to medium high heat add shallots and red wine.
  • reduce to a glaze.
  • Add beef stock and reduce to a syrupy consistency (abut 10 - 12 mins).
  • Add cream and cook until sauce has a beigy color.
  • Remove from heat until about 5 mins before serving.
  • In a food processor combine the butter and blue cheese set aside for the sauce.
  • Preheat oven to 350.
  • on a grill pan - place the filets in the oven for 20 minutes (for med rare pictured here).
  • Remove from oven and let rest for 5 mins before slicing.
  • Heat your sauce gently - put spoon size dollops of the butter and cheese mixture in the pan melting and mixing together.
  • lightly salt and pepper to taste.
  • To serve- on a plate pour a puddle of the sauce - and place the meat on top.
  • Pictured is steamed Green Beans and Cauliflower and a Ceasar Salad. Extremely Low Carb.

Nutrition Facts : Calories 292, Fat 27.4, SaturatedFat 15.6, Cholesterol 70.3, Sodium 717.9, Carbohydrate 3.2, Sugar 0.2, Protein 5.8

FILET OF BEEF WITH BLUE CHEESE IN PASTRY



Filet of Beef With Blue Cheese in Pastry image

Make and share this Filet of Beef With Blue Cheese in Pastry recipe from Food.com.

Provided by evelynathens

Categories     Savory Pies

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 6

1 bunch spinach or 1 lb frozen spinach
2 ounces butter
3 lbs filet of beef
2 sheets frozen puff pastry, thawed
8 ounces blue cheese, softened
1 egg, lightly beaten

Steps:

  • To prepare spinach: Cut tough stalks from spinach. Wash leaves well. Drop leaves into boiling water. Cook for 30 seconds or until leaves are just softened. Drain and refresh in cold water. Pat dry with paper towel and set aside.
  • If using frozen spinach, thaw. Squeeze out excess water before placing on pastry.
  • Heat butter in large pan. Add filet of beef. Brown well on all sides. Cool. Retain pan juices.
  • Preheat oven to 400°F.
  • Place pastry on a flat surface. Overlap edges by a ½ inch. Press together well to seal. Arrange spinach over pastry leaving a 2 ½ inch border. Spread or crumble cheese over spinach. Place beef in centre of pastry and season - be sparing with the salt as the cheese will impart its own saltiness. Fold in narrow end of pastry. Fold remaining pastry over to enclose beef. Turn seam to underside and place on a lightly greased baking pan. Brush top with egg.
  • Bake for 25-30 minutes or until puff pastry is golden. Rest, tented with foil, for 10 minutes before slicing.

Nutrition Facts : Calories 1002.5, Fat 78.4, SaturatedFat 31.1, Cholesterol 182.4, Sodium 737.1, Carbohydrate 29.9, Fiber 1.9, Sugar 0.8, Protein 43.1

FILET OF BEEF W/BLUE CHEESE SAUCE



Filet of Beef W/Blue Cheese Sauce image

I love to make this special entree for New Year's Eve, birthdays or Valentine's Day. Hope this simple yet very elegant recipe makes your occaision extra special, too!

Provided by Wildflour

Categories     Very Low Carbs

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 10

1 (4 -5 lb) beef tenderloin, trimmed
2 tablespoons unsalted butter, at room temperature
1 tablespoon kosher salt
1 tablespoon fresh coarse ground black pepper
4 cups heavy cream
4 ounces crumbly blue cheese
3 tablespoons freshly grated parmesan cheese
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
3 tablespoons fresh parsley, minced

Steps:

  • *Note that sauce is made ahead.
  • For beef:.
  • Preheat oven to 500 degrees.
  • Place the beef on a baking sheet and pat the outside dry with a papertowel.
  • Spread the butter on with your hands. Sprinkle evenly with the salt and pepper.
  • Roast in the oven for 25 minutes for medium-rare.
  • Remove the beef from the oven, cover it tightly with aluminum foil and allow it to rest at room temperature for 15 minutes. Slice the filet thickly and serve with blue cheese sauce. Instructions follow.
  • Blue cheese sauce:.
  • Bring the cream to a full boil in a medium saucepan and continue to boil rapidly for 45-50 minutes, until it is the consistency of white sauce, stirring occaisionally.
  • Remove the pan from the heat and add the blue cheese, parmesan, salt, pepper and parsley.
  • Whisk rapidly until cheeses melt.
  • To reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together. Sauce makes 3 cups.

Nutrition Facts : Calories 1156.9, Fat 97.5, SaturatedFat 50.2, Cholesterol 377.9, Sodium 1497.1, Carbohydrate 4.5, Fiber 0.3, Sugar 0.2, Protein 63.6

FILET OF BEEF WITH BLUE CHEESE RAVIOLI



FILET OF BEEF WITH BLUE CHEESE RAVIOLI image

Categories     Beef

Yield serves 6

Number Of Ingredients 21

1/2 baking potato (about 1/4 pound)
1 ounce blue cheese, crumbled
(about 2 1/2 tablespoons)
1 scallion including green top, cut into thin slices
1 tablespoon heavy cream
Salt
Fresh-ground black pepper
12 wonton wrappers
8 tablespoons butter
3 shallots, chopped
3 cups veal or chicken stock, or
canned low-sodium chicken broth
3 3/4 cups red wine
1 sprig thyme, or 1/8 teaspoon dried
3/4 pound mixed wild mushrooms, such as
shiitake, porcini and cremini
2 tablespoons chopped fresh herbs, such as
chervil, tarragon, chives and parsley
Six 6- to 8-ounce pieces beef fillet
2 teaspoons chopped fresh chervil or
parsley, for garnish

Steps:

  • 1. Put the potato half in a small saucepan of salted water. Bring to a boil and simmer until tender, about 20 minutes. Drain. When cool, peel and mash. Put into a medium bowl and add the cheese, scallion, cream,a pinch of salt, and a pinch of pepper. Stir. 2. Lay out six of the wonton wrappers and brush lightly with water. 1 tblsp filling in the center of each. Top with the rest of wrappers. Press around the edges to seal, pressing out any air that may be trapped inside. Put the finished ravioli on a baking sheet dusted with flour. 3. Heat 1 tblsp of the butter in a medium saucepan over moderately low heat. Add half the shallots and cook, stirring occasionally, until translucent, about 5 minutes. Add the stock, 3 cups of the wine and the thyme. Bring to a boil. Continue boiling until reduced to 1 1/4 cups, about 15 minutes. Strain the sauce into a bowl. Set aside. 4. If using shiitakes, remove the stems. Slice all the mushrooms. In a large frying pan, heat 2 tablespoons of the butter over moderate heat. Add the mushrooms and 1/2 teaspoon salt and cook, stirring occasionally, until beginning to brown, about 5 minutes. Add the remaining shallots and cook, stirring, 2 minutes longer. Stir in herbs and 1/8 teaspoon pepper. 5. Season the fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large, heavy frying pan, heat 2 tblsp of the butter. Cook beef about 4 minutes per side. Let rest. 6. Deglace with 3/4 cup wine. Add the sauce, bring to a boil and simmer. Add butter. 7. Cook ravioli-boil in salted water about 3 minutes. Drain. 8. Put a small pile of mushrooms on each plate. Put a fillet on each pile of mushrooms and top with a ravioli. Pour the sauce over the ravioli and sprinkle with chervil.

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